Carrots, butter, chicken stock, salt and pepper, parsley. That was it. It was so simple, maybe even too simple. I added a knob of butter into the warmed saute pan and swirled it into a sizzling foam. Chopped carrots were tossed into the hot fat and glistened as they were coated in butter. A shower of salt and pepper was added. A pouring of chicken stock spattered and sputtered as I added the liquid half way up the carrots. I increase the fire to bring everything to a boil, covered the pan and lowered the heat.
Simply Glazed Carrots
2 bunches of carrots, peeled
1-2 tablespoons butter
salt & pepper
1-2 cups chicken stock
Parsley, chopped (optional)
- To cut carrots into even chunks, begin at the tapered end and cut the carrot at the diagonal. As you slice up toward the wider end, rotate the carrot one quarter turn creating uniform pieces. Need a visual, check out this tutorial.
- Add one tablespoon of butter into a saute pan and heat it until melted and foamy. Add carrots and toss to coat. Season with salt and pepper.
- Add chicken stock halfway up the carrots and bring to a boil. Reduce heat, cover and simmer until carrots are tender but not mushy.
- Remove carrots from the pan and return heat to high. Swirl the pan to move the liquid around until it reduces into a glaze. Add carrots back to the pan and toss in the glaze. Add parsley (optional). Adjust seasoning with salt and pepper.
Pardon the loose instructions to this soup recipe. It is a product of leftovers and a quiet lunch on a slow fall day. Amounts really are dependent on how much carrots are left over from the night before, so it really is an eyeball-it kind of recipe. Make it your own-I know you can!
Toss left over carrots and a cup of chicken stock onto a small sauce pot. Heat gently and puree with an immersion blender (alternatively, use a blender but be careful buzzing hot liquids around, they tend to expand and can explode out the top). Add more stock if soup is too thick. Add salt, pepper, a pinch of curry powder and a whisper of cayenne pepper. Add the juice of 1/2 of a small lemon. Stir and adjust seasonings. Serve garnished with a dollop of yogurt, pita crisps and chopped cilantro.